I began my first colby last sunday. This is the first time that I was going to use the flocculation point, floating bowl etc. method. I had chosen my multiplier as 3 and was ready to go. I was also trying making cheese out of powdered skim milk and whipping cream (as per schmindling). I used meso A from leener's as a culture, 1/2 rennet tablet (also from leener's) dissolved in 1/4 cup water with a small amt cheese salt added. At 5min after adding the rennet I lowered the bowl into the milk to show my wife that it would indeed spin and not sink like she said, and it would not spin. Flocculation was begun! I checked for a clean break at 14 min.( since I didn't know exactly when flocculation began, I cheated on the short side of 3x5) and it was there. I cut at 14 min. My questions are multiple. 1) has this happened to anyone else- rapid flocculation2) if so did your cheese turn out 3) is this to be expected when you use powdered milk and cream in combo to make cheese. The rest of the recipe went well, the cheese is in the shrink wrap and looks good after 5 days of drying at room temp.